Is Homemade Pasta Worth the Trouble?
Yes, yes, a hundred times YES!😁
It’s good, good and good.
♥ You get to use real eggs, which makes pasta not just empty calories but a decent protein and nutrient source.
♥ You get to eat something delicious even if it’s just cooking for one.
♥ Easy recipe - whole egg, plain flour (preferably "00"), a pinch of salt, knead to make a soft dough, rest if possible (but it works anyway), fold and roll several times to laminate if possible (but it works anyway), roll out thin, cook in boiling water for just a couple of minutes.
♥ Fast, simple pasta is still way better than bought dried pasta, and it can be made in literally 5 minutes. Skip the resting, laminating, drying, fancy shapes – just blend, knead, roll, cook. It isn’t going to impress the chef, but it works fine.
♥ A bit of extra effort and you can impress the chef: an egg yolk or two along with the whole egg and it’s a bit richer, rest the dough for an hour or so before rolling it out and it’s a bit more elastic, laminate it by folding it and taking it through the pasta machine a couple of times on each setting and it’s more al dente.
♥ Get the water really boiling before you put the pasta in, and have the sauce ready too. It cooks in two or three minutes.
♥Fresh, home-made pasta is wonderful just tossed with olive oil, finely grated lemon rind, garlic, and maybe some olives or cherry tomatoes or chopped parsley or basil.
♥If you are drying it, a broom suspended between the bench and a shelf, or a clothes horse, or a baby gate all make good drying racks.
♥It goes a long way. One egg and half a cup of flour makes pasta for two.
#pasta #freshpasta #vegandish #paleolifestyle #noeggs #farmeggs #pastafresca #madebyhand #homemade #handsonclass #soyummy #pastaporn #cookingclass #yyceats #yycnow #nycpasta #nycchef #privatechefnyc #cucina #italiancuisine #pastadish #ilovepasta #foodie #foodtricks #chefsnotes #delicioso #querico #hechoamano #chefadomicilio #clasedecocina Photo: chef marina